Directions

In large stockpot, heat broth over medium heat, add garlic and spices, parsnips, then carrots, then apples. Add water to cover. Simmer on medium to low heat until a fork enters easily into the largest of the parsnip and carrot chunks, appx. 25 min. Ladle liquid and vegetables into a blender and blend until smooth. Reheat in stockpot. Soup will be thick: add water or broth to get desired consistency. Makes appx. 6, 6-oz. servings (depending on how thick you like your soup.)

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The only change I made was to add an onion to the vegetables. It's a bit on the sweet side, thanks to the parsnips and apples, but rich and velvety even without the addition of butter, cream or potato! I will definitely make this again and add a bit of cumin. Delicious.
- 3/16/11

Reply from KARACITA(3/16/11) Thanks, Ellen. Your idea to add cumin is great. I think that would add a nice complexity that would compliment the apples well.